--Make sure that the brownies are totally cooled. Use a sharp knife and cut into squares by first cutting in one direction and then the other.

Chocolate Truffle Brownies

Makes 32 brownies

1 cup unsalted butter

6 ounces best quality unsweetened chocolate, cut into small pieces

2 cups sugar

4 large eggs at room temperature

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/2 teaspoon salt

Powdered sugar, for garnish

1. Preheat the oven to 325 F. Grease a 9-by-13-inch baking pan.

2. Combine the butter and chocolate in the top of a double boiler over medium-low heat and melt slowly, stirring occasionally.

3. When the butter and chocolate are melted, remove the pot from the heat, add the sugar and whisk vigorously. Add the eggs and vanilla, and whisk until completely incorporated. Add the flour and salt, and blend in, making sure there are no lumps of flour. The mixture should now be a shiny, batter-like consistency.

4. Pour the batter into the prepared pan and gently smooth the top. Bake in the center of the oven for 40 minutes or until the top is crisp and dry and a wooden toothpick inserted 1-inch from the center comes out barely moist.

5. Cool to room temperature before cutting into squares or bars. Sprinkle with powdered sugar, if desired.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)